Fourth of July Cake…

This year for the fourth, I’m breaking with tradition {no more cool whip and berry flag cake for me} and serving this for dessert. If you can bake, then you can make this Fourth of July cake. I know you might be thinking…Whaaa? I can’t carve a United States out of cake! But you can..honestly you can!

Supplies I used:

2 sheet cakes using this recipe.
United States template
Whipped cream
Raspberries, blueberries, and strawberries
Heart cookie cutter

A note about the recipe. It says it is a fluffy white cake recipe, but those are not the results I got. I came out with a very dense, but moist cake. Almost pound cake like….which I actually better for absorbing the berry juice. Follow the instructions, but whip the heck out of the butter/sugar/egg mixture. Then again when you had the flour. You want a cool whip like consistency. The first time I made it, it was dense and super dry. I didn’t do the extra whipping and I think that’s why. 

Create a template using dingbats and enlarge to desired size.
Lay your template on one of the cakes.
Using a butter knife, slowly carve around the entire template.
Repeat with remaining cake.
Cut cake into sections for ease of moving. Don’t worry, you can’t tell when it’s all covered.

Combine all the berries with 1/3 cup of white sugar{less or more depending on your preference} Set aside.
Make whipped cream using heavy whipping cream and powdered sugar to taste.
Spread half of the whipped cream on the first layer of the cake.
Then a layer of the berry mixture.
Add second layer of cake and repeat the whipped cream and berry steps.
Using a heart cookie cutter, cut out heart shape from scrap pieces of cake and position it on top.
Refrigerate until ready to serve.